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entertaining
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Entertaining
Instant Centerpiece
Everyone knows how I love these fool‑proof grocery store centerpieces—they’re one of the hallmarks of my work. And, this one is just brimming with color and juicy texture! Arrange your new creation of plums, red pears, pomegranates, cranberries and fresh holly leaves on a platter (porcelain or silver). Place on a table, sideboard, or in an entry for an easy and colorful centerpiece.
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Grape Spritzer
It’s so much fun to make something delicious that coordinates with your color scheme. Mix grape dry soft drink with champagne to create an icy and refreshing drink that looks like lavender.
Ingredients:
1 two liter bottle grape dry
3 cups quality champagne
6 cups ice
Black seedless grapes cut into slices for garnish
Tip: Add a bit of cranberry juice for a tart and fruity splash of flavor.
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Chive Butter on
Carrots
I love carrots with the greens attached. I feel like Bugs Bunny™ when I buy them. They give me the opportunity to peel and present vegetables in an attractive fashion. I love that bit of green highlighted against a brilliant orange, and my guests know they are fresh that way, too. I steam them to preserve a bit of crunch and then generously slather with chive butter for a delectable mix of sweet and savory.
Tip: Try adding other herbs, such as thyme or marjoram, mixed with whipped butter for additional savory flavors.
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Ingredients:
For pie shell:
2 premade pie crusts
1 jar of seedless blackberry jam
For ricotta filing:
3 oz cream cheese, softened
1/4 cup sugar
1/8 tsp cinnamon
3/4 pound or 12 oz of ricotta
1 large egg plus the white of 1 large egg, lightly beaten
1/8 teaspoon salt
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Ricotta Tart with Blackberry Jam
Good to the last crumb, this light, tasty, and not too sweet tart is the perfect ending to a large holiday meal. The blackberry jam hidden between the layers imparts just the right note of fruity flavor.
Shell
Lay the premade pie crust out on a pastry board with a small amount of flour on the surface. Using a rolling pin, thin both the crusts to about four-to-six-inches larger than they started. Place one of the crusts in a 9-inch fluted tart pan with a removable bottom. Use your fingers to work the crust into the folds of the pan. Spread an even layer of the blackberry jam and top with the second pie crust. Work the edges of the crust into the pan to seal jam inside. Cut the excess off the crust, and finish the edge with a finger pinch. With the tines of a fork, prick holes in the top of the crust and bake at 350 degrees until lightly golden brown— about 12‑14 minutes.
Filling
Beat together cream cheese, sugar, and cinnamon in a bowl with an electric mixer at medium-high speed until light and fluffy— about two minutes. Reduce speed to low and mix in ricotta, whole egg and egg white, and salt until just combined. Pour filling into cooled tart shell, and bake until slightly puffed along edges and just set in center, about 15 minutes. (Center will tremble when tart is gently shaken.) Transfer to a rack to cool completely. Cover lightly with clear wrap and place in refrigerator overnight or until completely chilled. This tart can be made up to two days ahead of time.
Tip: Spread other preserves between the crust or even Nutella for a nutty chocolate version.
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Corn Pudding
Now, here’s comfort food with flare! My very talented former assistant, Barbara Koppel, always serves this side dish as part of her fall repertoire. I've created this version as a savory side to our delicious ham. Thank you, Barbara, for this yummy inspiration.
Ingredients:
1/2 cup flour
1 tsp salt
3 tbs butter, melted
2 cups whole kernel corn
4 large eggs
4 cups milk
Directions:
Preheat oven to 450 degrees.
In a large lightly buttered casserole, combine flour, salt, and sugar. Mix in corn and butter. Beat the eggs and add to milk. Stir into the corn mixture.
Bake for ten minutes, remove, and stir with a large fork.
Repeat this process three times. The third time, leave in about 10‑15 minutes, until top is lightly brown and pudding is firm..
Tip: I've added onions and tiny broccoli florets to this dish with great success.
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Parker House Rolls
Can you taste the melted butter? Dinner at my Grandfather's house always included these delicious rolls, and they are as special to me now as they were then. Dipped in butter and folded in half, they are the most delicious part of our family’s holiday meal. This recipe uses prepared bread dough but equals the success of homemade. Make a tray for your guests and one for yourself for that “leftover” week between Christmas and New Year.
Tip: Sprinkle the tops with kosher salt for a secondary dash of savory flavor.
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Sugar Plum Ham
Some minced onion, finely chopped walnuts, and a jar of Damson plum jam create the perfect simple glaze for a spiral sliced ham. You’ll serve up a mouth-watering presentation when you try this fabulous holiday main dish. Bake the ham according to the package instructions and half way through, brush on this richly colored, glistening glaze. Serve on a generously sized platter with fresh grapes, cranberries, pomegranates, and dried hydrangea blossoms for garnish.
Ingredients:
Spiral sliced ham
1 jar (10 ounces) Damson plum jam
1/4 finely minced onion
3/4 cup finely chopped walnuts
Directions:
In a small saucepan, over medium heat, warm mixture until jam has fully melted. Brush on the ham with a pastry brush.
For garnish:
3 clusters purple grapes
1 cup fresh cranberries
3 fresh plums
3 fresh pears
2 fresh pomegranates
Dried hydrangea blossoms
Tip: Other preserves can be used to glaze hams as well. Try apricot or pineapple all-fruit preserves for a tasty tropical version.
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